Meatless Monday….3 bean soup.
I hope you had a wonderful weekend! We’ve had a wonderful weekend here in central Texas. 🙂 The Texas State Fair opened on Friday, we’re planning to visit the fair tomorrow (Tuesday). My children have Monday and Tuesday off this week, for the fair and a teacher in-service (6 weeks grade entering day).
On Sunday (yesterday) I decided to make 3 bean soup for Monday dinner. 🙂 I’ve got a repair man coming to fix my drippy ice maker today, so it’s won’t be a good day for cooking.
I’ve said it before, but it bares repeating…. I am not great at meal planning. I usually have some sort of loose plan in my mind of meals to make, but I rarely plan more than 1 or 2 days in advance. Horrible? Yes.
Sunday morning I decided to make bean soup, but I had not soaked my beans overnight. OOPS! I decided to throw caution to the wind and make soup without pre-soaking my beans. Crazy right?
Fo Shizzle….that’s how I roll.
Monday’s meatless soup can become a meaty soup on Tuesday night, since I am going to be tired after my day at the fair. Hopefully I will not gorge myself on fried Kool-aid, fried bubblegum and fried beer. 😀
This soup is wonderfully flavorful and so worth the extended time it took to cook it. 11:00 am to 4:00 pm cooking time.
*you could make this soup in the slow cooker, place everything into the slow cooker and cook on high for 6-8 hours, low for 8-10(+) hours*
- 4 cups of dried (mixed) beans. I used a mixture of Organic Navy Beans, Organic Great Northern Beans and Organic Cranberry beans.
- 1 onion, diced
- 1 green and 1 red bell pepper, diced
- 6 cups of veggie stock
- 2 cups of water (plus more if needed) I ended up with 4 cups of water in my soup.
- 2 tablespoons of minced garlic
- 2 teaspoons of garlic salt
- 1 package of sun-dried tomatoes
- 1 can of diced tomatoes
- 2 bay leaves
- 1 pinch of red pepper flakes
- 1 tablespoon of parsley
What to do….
Place 2 tablespoons of olive oil into a cast iron pot. Saute the onion, garlic, and peppers until soft.
Add beans, spices, stock, tomatoes and water to the pot.
Bring the mixture to a boil.
Reduce heat and simmer low and slow (stirring every so often) for about 4 hours.
If you need to, add more water or stock to the pot. I ended up adding about 2 cups of water during the cooking time.
*You could totally cook this a lot quicker if you pre-soaked the beans*
I’m making a whole wheat cornbread to enjoy with the soup. 🙂
Are you meatless this Monday? What are you making?
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